Tangy Guava Chutney (Printable)

Tangy-sweet guava blend with coconut, balanced with mild spices and traditional tempering.

# What You'll Need:

→ Produce

01 - 2 semi-ripe guavas, chopped (approximately 1.5 cups)
02 - 0.25 cup fresh grated coconut
03 - 1-2 green chilies, chopped
04 - 1 inch piece ginger, peeled and chopped
05 - 2 tablespoons fresh coriander leaves, chopped

→ Seasoning

06 - 0.5 teaspoon salt, adjusted to taste
07 - 1 teaspoon jaggery or brown sugar
08 - 1 tablespoon fresh lemon juice

→ Tempering

09 - 1 tablespoon coconut oil
10 - 0.5 teaspoon mustard seeds
11 - 0.5 teaspoon urad dal (split black gram)
12 - 1 dried red chili
13 - 6-8 curry leaves
14 - Pinch of asafoetida (optional)

# Method:

01 - In a blender, combine guavas, coconut, green chilies, ginger, coriander, salt, jaggery, and lemon juice. Blend with 2-3 tablespoons water until smooth. Adjust consistency with additional water as needed.
02 - Pour the blended chutney into a serving bowl.
03 - Heat coconut oil in a small pan over medium heat until shimmering.
04 - Add mustard seeds to the hot oil and allow them to splutter for approximately 30 seconds.
05 - Add urad dal, dried red chili, curry leaves, and asafoetida. Sauté until the urad dal turns golden brown, approximately 1-2 minutes.
06 - Pour the entire tempering mixture over the chutney. Mix thoroughly and serve immediately.

# Expert Advice:

01 -
  • Ready in 20 minutes, which means you can make it while your coffee brews without any fuss.
  • The tempering transforms it from simple to complex, filling your kitchen with that unmistakable sputter and crackle that signals something magical is happening.
  • It's vegan and gluten-free without feeling like a compromise, tasting genuinely delicious on its own merits.
02 -
  • The tempering must be hot when it hits the chutney—that's what blooms the spices and makes them sing instead of sit dormant.
  • Don't over-blend the guavas or they'll become bitter; smooth is the goal, not pulverized into submission.
03 -
  • Taste your guavas before you blend—if they're particularly tart, reduce the lemon juice slightly so the chutney doesn't become mouth-puckeringly sour.
  • Toast your urad dal separately for 30 seconds before adding it to the hot oil, and you'll unlock a deeper, nuttier flavor that elevates the entire batch.
Return